A Salad, a LA Parisienne

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small tureen of oil
• 1 tablespoon tarragon vinegar
• ¼ teaspoon coarse sea salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped chervil
• 1 red beetroot, boiled
• 3 medium potatoes, boiled
• 30 small asparagus, 1 inch long
• French beans
• Small round pieces of carrot or beetroot
• Aspic jelly
• 1 small lettuce, halved or quartered
• 1 whole small lettuce

Also mentioned in the method: mayonnaise

Directions

1. Mix oil, tarragon vinegar, salt, pepper, and chopped chervil in a small bowl.

2. Boil the beetroot and potatoes, then slice the potatoes into 1-inch thick pieces.

3. Cut each potato piece diagonally to form triangles.

4. Arrange the potato triangles in a circle on a serving dish, creating a border.

5. Fill the bottom of the border with aspic jelly and set on ice.

6. Use a root-cutter to cut 30 rings from the beetroot, then place small asparagus, French beans, and carrot pieces in each ring.

7. Dip mushrooms in aspic jelly and place them on the beetroot border for a glazed effect.

8. Just before serving, dress the macedoine and pour it into the center of the circle.

9. Cover the macedoine with a white mayonnaise sauce.

10. Place the halved or quartered lettuces upright inside the circle, with a whole lettuce in the center shaped like a pyramid.